- 8 ounces small pasta (such as grattini or acini de pepe)
- 3 tablespoons extra-virgin olive oil
- 1 pound sliced mushrooms
- Truffle salt, to taste
- Balsamic vinegar, to taste
Cook pasta in boiling water according to package instructions, until al dente. Heat olive in a small skillet and sauté mushrooms until nicely browned, about 5 minutes. Combine pasta and mushrooms in a serving bowl. Sprinkle with truffle salt and drizzle with vinegar. Serve hot or room temperature.